Pasta Primavera
User Reviews
5.0
75 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 people
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Calories
433 kcal
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Course
Main Course
Pasta Primavera
Report
This restaurant-quality pasta primavera has a delicious herb cream sauce with penne pasta and a ton of fresh vegetables. There's no better way to get your family to eat their veggies!
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Ingredients
Sauce
- 1 ¼ cups chicken broth
- 1 ¼ cups half and half
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- ¾ teaspoons EACH: dried parsley, basil, oregano, mustard powder
- 1 pinch red pepper flakes
Vegetables and Pasta
- 2 tablespoons olive oil
- 2 cups broccoli florets cut into bite-sized pieces
- ½ cup carrots julienned
- ½ cup red onion sliced
- 1 cup red bell pepper sliced
- ½ zucchini cut into chunks (equal to 1 ½ cups)
- ½ cup frozen peas
- 1 cup cherry tomatoes halved or quartered
- Salt/Pepper to taste
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 cup freshly grated Parmesan cheese
- ½ lb. ziti
- 2 tablespoons lemon juice
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling a large pot of water for the pasta. Once a boil is reached, stir in ½ tablespoon salt.
- Heat olive oil in a large skillet over medium-high heat. Add the broccoli, onions, carrots, and bell peppers and cook for 3 minutes.
- Add the zucchini, peas, and tomatoes. Season the vegetables with salt and pepper and cook for 2-3 minutes. Remove and set aside.
- Add the butter and garlic in the same skillet over medium heat. Add the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Cover partially while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Reduce heat of the sauce to low and gradually sprinkle in the parmesan cheese until combined, then stir in the lemon juice.
- Add the drained pasta and stir to combine. Add the vegetables back and toss to combine and heat through.
- Remove from heat and serve with freshly cracked pepper and fresh lemon slices.
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- This recipe makes a lot of sauce, which is great for coating all of those vegetables as well. Feel free to use up to ¾ lb. pasta instead of ½ if preferred.
- This recipe uses 7 cups of vegetables, feel free to utilize whatever veggies you have on hand.
- Other vegetable options include: Squash, Asparagus, Cauliflower, Mushrooms, Spinach, Eggplant, Green Beans, and Corn.
- Pasta options include: Penne, Ziti, Farfalle, and Fusilli.
- Vegetable broth can be used instead of chicken broth to make this vegetarian.
- Grate the cheese from a block for the best consistency and taste. Packaged grated cheese contains cellulose, which prevents it from melting as well. I use Belgioioso Parmesan.
- Be sure to add the cheese and lemon juice over low heat. If the heat is too high, the dairy can separate and create a grainy consistency.
- The hot sauce in this recipe is a flavor enhancer that doesn't make it spicy. I use Frank's Hot Sauce.
- 📘 Find this recipe on page 186 of my 2nd cookbook, Let's Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
- Cream sauces don't always reheat quite back to their original consistency, but this one comes close.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
48mg
(16%)
Sodium
729mg
(30%)
Potassium
540mg
(15%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3500IU
(70%)
Vitamin C
77mg
(86%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 729mg | 30% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3500IU | 70% |
| Vitamin C | 77mg | 86% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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